Pea Soup with Sausages
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 16.28 g | (17 %) | ||
| Fat | 11.78 g | (10 %) | ||
| Carbohydrates | 33.93 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.38 g | (21 %) |
more nutritional values
| Vitamin A | 843.34 mg | (105,418 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 2.45 mg | (20 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 65.25 μg | (22 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.56 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27.26 mg | (29 %) | ||
| Potassium | 562.85 mg | (14 %) | ||
| Calcium | 68.07 mg | (7 %) | ||
| Magnesium | 40.12 mg | (13 %) | ||
| Iron | 2.22 mg | (15 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 2.01 g | |||
| Cholesterol | 34.96 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried green Peas
- 1 stalk Leeks (only the white)
- 200 grams Celery root
- 2 carrots
- 2 Tbsps olive oil
- 750 milliliters Chicken broth
- 250 grams waxy potatoes
- 4 Turkey sausages
- 1 Tbsp apple cider vinegar
- salt
- peppers
Preparation steps
1.
Soak the peas in water the day before. The next day, strain in a colander and rinse well. Rinse, trim and cut the leek into rings. Peel the celery and carrots and dice.
2.
Pour the olive oil in a saucepan and sauté the leeks, carrots and celery. Add the peas and fill up with the chicken broth. Bring to a boil, cover and simmer and at low temperature for 45 minutes, stirring occasionally.
3.
Peel the potatoes, cut into small cubes and add to the pea soup about the last 20 minutes. Cut the sausage diagonally into pieces and add at the end of cooking the soup.
4.
Season with the vinegar, salt and pepper and serve.
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